Thaw shrimp and scallops, if frozen. For marinade, in a medium bowl combine lemon peel, lemon juice, olive oil, salt, black pepper, and garlic. Peel and devein shrimp. Rinse shrimp and scallops; pat dry with paper towels. Add shrimp and scallops to marinade; toss gently to coat. Cover and marinate in the refrigerator for 30 to 60 minutes. Drain shrimp and scallops, discarding marinade.
Meanwhile, prepare Basil Sauce; set aside. Cook pasta according to package directions; drain. Cover and keep warm.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add shrimp and scallops; cook and stir for 3 to 5 minutes or until shrimp and scallops are opaque. Remove from heat. Add the sauce and cooked pasta to shrimp mixture; toss gently to coat. Sprinkle with additional black pepper. Makes 6 servings.
In a blender container combine basil leaves, olive oil, lemon juice, salt, and garlic. Cover and blend until smooth.